Seared calves liver with persillade and parsnip mash
When peeling parsnips, make sure you remove all the bitter outer layer. Persillade is a mixture of chopped garlic and parsley traditionally used either as a gar
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Ingredients
- 1 kilogram parsnips, chopped coarsely
- 1 large potato (300g), chopped coarsely
- 3 cloves garlic
- 1/2 cup (125ml) cream
- 100 grams butter
- 250 grams asparagus, trimmed
- 400 grams piece calves liver, sliced thinly
- 1 shallot (25g), chopped finely
- 1/2 cup (125ml) chicken stock
- 1 tablespoon lemon juice
- 1/3 cup fresh flat-leaf parsley, finely chopped
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